Quinoa Stuffed Peppers

Quinoa Stuffed Peppers are vibrant, nutritious bell peppers filled with a savory mixture of quinoa, black beans, corn, and spices, making them a perfect dairy-free lunch option. This colorful dish is not only filling but also packed with protein and fiber, satisfying your hunger while offering a burst of flavor.

Ingredients

• 2 medium bell peppers - any color
• 1 cup cooked quinoa
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup diced tomatoes (canned or fresh)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, olive oil, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
5. Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
6. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the tops if desired.
7. Remove from the oven and let cool slightly before garnishing with fresh cilantro (if using) and serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 58 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Packed with vitamins and minerals from the colorful vegetables, supporting overall health.

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